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South Carolina Pork Chop




Source of Recipe


Chef Francois


List of Ingredients




Pork Chops
Powdered Thyme
Rosemary
Diced garlic
Shallots
Bay Leaves
Cracked pepper
Salt
Cabernet Savignon
Onions
Green Bell Peppers
Roma Tomatoes
Onions
Olive Oil

Recipe



The Meat:

Saute the pork chops inside a T-Fal stick-free pan with olive oil. Season with cracked pepper, salt, powdered thyme or rosemary over high heat for three minutes on each side. Remove from heat after a nice flambe with Maker's Mark. Transfer the pork chops to a dry pan. Keep covered and warm.

The Sauce:

Pour 1/4 cup of olive oil into a large pan. Place over medium high heat. (You can use the same pan used to saute the pork chops). Add soupspoon of diced garlic, one bay leaf, 1 soupspoon of diced shallots, 1 teaspoon of powdered thyme or rosemary. Give a few good stirs. Now add the 'Azure Bay' Cabernet Savignon, 1/2 bottle. Reduce the liquid by half. Add 1 cup of chicken or beef stock and simmer for another three minutes. Whisk 1/2 stick of room temperature soft butter cut into small cubes. Season to taste.

The vegetables:

Saute some onions, green bell peppers in olive oil. Add an equal quantity of roma tomatoes, then add 8 oz. of sliced mushrooms to the mixture. Season with diced garlic, salt, pepper to taste.

Presentation:

Pork chops on a medium-sized plate. Vegetables on top. Sauce poured all around.